I love potato wedges, and often have them as part of a meal when eating out, but it used to be the case that whenever I made them at home they were a bit of a disappointment, they never came out as crispy and delicious as the restaurant ones. Then, as luck would have it, I found this recipe the other day in a stack of old magazines, tried it out, and it has made all the difference! When you cook them this way, these wedges will come out crisp and crunchy on the outside and fluffy on the inside – heaven! They are also great because you don't have to peel the potatoes first (always a bit of a chore) and they don't take too long to cook. They are ideal as a side-dish or accompaniment, or as a snack, with a wide variety of dips (especially, in my opinion, salsa and vegan soured cream. Delightful!)
Ingredients (Serves 4 )
4 large baking potatoes, about 225 g each
2 tbsp olive oil
¼ teaspoon rock or sea salt
Black pepper, to taste
Vegetable oil, for greasing
1) Clean and scrub potatoes thoroughly (you don't need to peel them though, they are better with the skins left on). Slice each one into 8 equal-sized wedges. Transfer to a large bowl. Fill bowl with cold water until the potatoes are covered. Leave to stand for 15 minutes.
2) Preheat oven to 220 º C/ 425 ° F/gas mark 7. Drain the potato wedges and dry thoroughly on sheets of kitchen paper.
3) Put potatoes back in the bowl. Add the olive oil, salt and pepper. Toss gently until the wedges are evenly coated.
4) Transfer potato wedges to the greased baking sheets. Bake for around 40 minutes, or until soft in the centre and crisp and browned on the outside. Swap baking sheets halfway through baking to ensure equal browning, and turn the wedges over once.
5) Serve as a side-dish or as a snack with dips.
Variation: you can also make spicy ones, by adding seasonings such as chilli powder, cumin, etc, to the wedges in the bowl whilst they are being tossed with the salt, pepper and olive oil. Depending on how spicy you like them, around half- to one teaspoon of spice is usually sufficient. However I like the plain ones best, because then you can serve them with all manner of flavoursome dips!
Enjoy, let me know what you think! Your votes and comments are much appreciated.
Photo courtesy Flickr creative commons.